A) Rice and beans B) Potatoes and cheese C) Corn and wheat D) Butter and flour
A) Italy B) France C) Germany D) Spain
A) Triangle B) Circle C) Square D) Crescent
A) Eggs B) Sugar C) Butter D) Milk
A) Baking at too low a temperature B) Using too much flour C) Not adding enough salt D) Overworking the dough
A) Italian B) Spanish C) French D) German
A) Berry jam B) Chocolate chips C) Custard D) Almond paste
A) Juice B) Water C) Soda D) Coffee
A) France B) Italy C) Austria D) Germany
A) 1860 B) 1850 C) 1845 D) 1838 or 1839
A) Proofing B) Laminating C) Fermenting D) Kneading
A) Marie-Antoine Carême B) Auguste Escoffier C) Sylvain Claudius Goy D) Julia Child
A) Boulangerie B) Pâtisserie C) Confiserie D) Viennoiserie
A) 70–80% B) 30–40% C) 50–60% D) 10–20%
A) 19th Century B) Middle Ages C) Renaissance D) 20th Century
A) Vienna B) Paris C) Lyon D) Marseille
A) Choux B) Shortcrust C) Puff pastry D) Brioche
A) Le Cuisinier françois B) All the Year Round C) Nouvelle Encyclopédie culinaire D) Not specified
A) Patisserie Française B) Boulangerie Viennoise C) Croissant House D) Viennoiseries Galore
A) 1920 B) 1853 C) 1905 D) 1915
A) The Battle of Hastings in 1066 B) The siege of Buda C) The Siege of Vienna in 1683 D) The Battle of Tours in 732
A) Marie-Antoine Carême B) Julia Child C) Alfred Gottschalk D) Auguste Escoffier
A) 1938 B) 1948 C) 1925 D) 1950
A) Vienna in 1683 B) Paris in 1870 C) Budapest in 1686 D) Constantinople in 1453
A) The European Union B) The United Nations C) NATO D) The Islamic State
A) Kipferl B) Laugencroissant C) Gipfeli D) Pain au chocolat
A) A French-style croissant with more butter B) A Swiss croissant filled with chocolate C) An American croissant with ham and cheese D) A croissant glazed with lye, popular in southern Germany
A) Medialunas B) Cornetto C) Rogale świętomarcińskie D) Ay çöreği
A) New Year's Eve B) St. Martin's Day C) Easter D) Christmas
A) 15 °C (59 °F) B) 30 °C (86 °F) C) 19 °C (66 °F) D) 25 °C (77 °F)
A) 12% B) 7.5% C) 10% D) 5%
A) 5–10 B) 30–40 C) 60–100 D) 16–50
A) 30 to 40 minutes B) 5 to 15 minutes C) 25 to 35 minutes D) 10 to 20 minutes
A) 90 minutes at 35 °C (95 °F) B) 45 minutes at 25 °C (77 °F) C) 30 minutes at 40 °C (104 °F) D) 60 minutes at 31 °C (88 °F)
A) Half moons B) Circular C) Rectangular D) Triangular
A) 140 to 170 °C (284 to 338 °F) B) 150 to 180 °C (302 to 356 °F) C) 200 to 230 °C (392 to 446 °F) D) 165 to 205 °C (329 to 401 °F)
A) Semi-circular B) Triangular C) Circular D) Rectangular
A) Candida milleri B) Lactobacillus bulgaricus C) Saccharomyces cerevisiae D) Brettanomyces bruxellensis
A) Aerobic respiration B) Alcoholic fermentation C) Photosynthesis D) Anaerobic fermentation
A) It reacts with yeast to produce more CO2. B) It dissolves completely in the dough without any effect. C) It diffuses into preexisting gas cells incorporated during mixing. D) It creates new gas bubbles in the dough.
A) It increases the flexibility of the gluten network. B) It has no effect on the gluten network. C) Starch gelatinization draws water from the gluten network, decreasing its flexibility. D) It strengthens the gluten network.
A) Fat has no effect on freshly baked croissants. B) Increased in-dough fat reduces crumb hardness immediately after baking. C) Fat increases crumb hardness immediately after baking. D) Fat makes the croissant more elastic. |